Snickerdoodle Cookies

Soft and chewy snickerdoodles with a hint of cinnamon. A true classic!

Classic snickerdoodle cookies | completelydelicious.com

Don’t you just hate it when you’re home alone surrounded by five dozen fresh-from-the-oven cookies?

Yeah, me neither. Or at least not until the sixth cookie gives me a tummy ache.

Last week started out with a nasty head cold that kept me in bed for a few days. One afternoon I decided I’d had enough and moved to the kitchen (still in pjs and with extreme bed head) and baked these Snickerdoodle cookies to brighten my mood.

Classic snickerdoodle cookies | completelydelicious.com

Classic snickerdoodle cookies | completelydelicious.com

And brighten my mood they did! Only, I couldn’t stop snacking on them.

I doubt you’d be able to resist either. Their thin crunchy cinnamon-sugar exterior gives way a very soft, almost cake-like, center. If you’re a fan of a more firmer cookie, just let them bake for an extra minute or two.

Classic snickerdoodle cookies | completelydelicious.com

But I liked them just like this— soft, subtly sweet and cinnamon-y, and positively scrumptious.

Classic snickerdoodle cookies | completelydelicious.com

Snickerdoodle Cookies

Soft snickerdoodle cookies with a hint of cinnamon. A fall classic!

Ingredients:

  • 3/4 cup (170 grams) unsalted butter, at room temperature
  • 1 1/4 (250 grams) granulated sugar, divided
  • 1/3 cup (70 grams) light or dark brown sugar
  • 2 large eggs
  • 2 3/4 cups (330 grams) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1/2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 tablespoon + 1/2 teaspoon ground cinnamon, divided

Directions:

  • Preheat oven to 350 degrees F and line baking sheet(s) with parchment paper.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter, 1 cup of the sugar, and brown sugar on medium high speed until light and creamy. Add the eggs and beat to combine, scraping the bowl down as necessary.
  • In a separate bowl, combine the flour, cream of tartar, baking soda, salt, and 1/2 teaspoon of cinnamon. Add to the the stand mixer and mix on medium speed until combined.
  • Combine the remaining sugar and cinnamon in a small bowl. Roll the cookie dough into rounded tablespoons and roll in the cinnamon sugar. Place evenly on the prepared cookies sheets.
  • Bake until they are just turning golden brown, about 8-9 minutes. Cool on a wire rack.

Have you tried this recipe?

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